About
Vegetarian food has never been so tasty or joyful! BBQ Bean Tacos are filled with creamy, tender, savory pinto beans coated with sweet and tangy BBQ sauce. A little melty cheese and a crisped-up tortilla shell doesn't hurt either! Making the beans themselves requires a little patience, but that's only so they get the best texture possible! Trust us, BBQ Bean Tacos are worth the wait!
Ingredients
- For the BBQ beans and the tacos:
- 1 cup dried pinto beans
- 4 cups water, plus more, to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- dried parsley, optional, to taste
- red pepper flakes, optional, to taste
- 1 1/2 cups barbecue sauce
- 1/4 cup vegetable stock
- 8 flour tortillas, soft taco-sized
- 2 cups sharp cheddar, shredded
- Optional, for serving:
- sour cream, to taste
- fresh cilantro, to taste, chopped
- lime wedges, to taste
Directions
Step 1 -In a large bowl, add the beans and sort through them to remove any debris.
Step 2 -Using the extra water, cover the beans and remove any beans that float to the top.
Step 3 -Soak the beans for at least 8 hours and up to overnight.
Step 4 -Rinse and drain the beans.
Step 5 -In a pot or a deep skillet over medium-high heat, add the olive oil.
Step 6 -Add the onions and the garlic to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
Step 7 -Add 4 cups of the remaining water, the beans, the cumin, the sea salt, the black pepper, the garlic powder, the dried oregano, the smoked paprika, the dried parsley, and the red pepper flakes and stir to combine.
Step 8 -Reduce the heat to medium-low and allow the bean mixture to simmer until the beans are tender, about 1 hour-1 hour 15 minutes.
Step 9 -Transfer the bean mixture from the heat and drain any of the remaining liquid.
Step 10 -Return the bean mixture to the pot and place them over medium-high heat.
Step 11 -Add the barbecue sauce and the stock to the bean mixture and stir to combine.
Step 12 -Reduce the heat to a simmer and let the bean mixture simmer until the flavors meld together and it begins to thicken, about 10-15 minutes.
Step 13 -Preheat the oven to 400 degrees F.
Step 14 -Place the tortillas directly on the oven rack and turn the oven off.
Step 15 -Allow the tortillas to toast in the oven for 2 minutes.
Step 16 -Transfer the toasted tortillas from the oven.
Step 17 -Preheat the oven to 400 degrees F again.
Step 18 -Line a baking sheet with parchment paper.
Step 19 -Add 1-2 tablespoonfuls of the BBQ bean mixture to 1 side of each of the warm tortillas. Reserve the remaining BBQ bean mixture for another use.
Step 20 -Sprinkle the bean mixture on each of the tortillas with an even amount of the cheese.
Step 21 -Fold the empty side of the tortillas over the bean mixture, creating a half-moon shape. Make sure to press down slightly.
Step 22 -Transfer the tacos to the prepared baking sheet, spacing them out by about 1-inch.
Step 23 -Gently place a second baking sheet over the folded tacos to ensure they stay flat.
Step 24 -Bake until the tortillas are crispy and the cheese has melted, about 15-20 minutes.
Step 25 -Serve with the sour cream, the cilantro, and the lime wedges.
